Shoneji Robinson and Jasmine Frank of Southern Girl Desserts stopped by KCAL9 Friday to show viewers how to make Southern-inspired desserts!

Here are the recipes for ambrosia salad and sweet potato soufflé with a pecan crust:

Ambrosia Salad

2 cups of each ingredient:

2 cups Grapefruit

2 cups Orange Slices

2 cups Green Seedless Grapes

2 cups Maraschino Cherries

2 cups Coconut (optional)

2 cups Orange Juice

2 cups 1 cup granulated sugar

Directions:

Peel skin from grapefruit and orange and slice cherries and grapes in half. Drain juice from cherries. Mix all ingredients in a a large serving bowl and chill. For best results if marinated at least two days before serving. Add whip topping (optional).

Sweet Potato Souffle

3 cups of sweet potato

1 cup of sugar

1/2 cup of milk

2 eggs

1/2 stick of butter melted

1 tablespoon of vanilla extract

1/2 teaspoon salt

2 teaspoons of cinnamon

Directions:

Blend all ingredients in mixing bowl. No order required. Pour into a 9×13 baking pan and set aside.

Pecan Topping

1/2 cup of flour

1/2 stick of butter

1 cup of chopped pecans

1 cup of brown sugar

Directions:

Preheat oven to 350. Blend all ingredients in mixing bowl until well blended with a crumble consistency. Once all ingredients are blended and sprinkle across the pan of souffle until fully covered. Place in oven and bake for 35 minutes.